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About Portland observer. (Portland, Or.) 1970-current | View Entire Issue (Jan. 7, 1982)
Easy. . . on the salt! Salad Time Page 2 Page 5 FOOD SECTION January 7, 1982 Volume XII, Number 13 Section II i "LOW BUDGET” MJ WBT with the ooking for a low budget but elegant way to entertain friends d u r 'ng the c h illy m onths? Here’s a d e lic io u s ly hot supper that w ill warm the s p irits of ten or twelve cross country skiers -- all for an estim ated cost of about $1.50 per person. L Base your buffet around a pip in g hot “ W inter Rum Punch’ made w ith cider, tea and gold Puerto Rican Rum. Then start o ff by serving “ Herring B its M e tro p o lita n ,” seasoned w ith w hite or gold Puerto Rican Rum and a w ine sauce - spread on th in ly sliced pieces of dark bread. GOURMET TOUCH Your main dish - chicken sauted in a fabulous rum orange sauce -- w ill convince friends of your culinary s k ills . Surround pieces of chicken w ith “ Pasta Carbonara’’ and you’ve got a meal. If you feel th a t’s not enough you m ight want to add the recipe below for "W in te r S alad." Everyone w ill ask you for your “ Rum and Spice Bread" recipe. You may even want to make a few extra loaves to qive out as g ifts . But the hit of the evening w ill be your “ C hocolate Rum Cheese Cake, garnished w ith a layer of w hipped cream and chocolate curls -- irre sistib le , even to a dedicated dieter. H E R R IN G B ITS M E T R O P O L IT A N 3 jars IN ounces each) her ring in wine sauce 1 lemon, halved 1/2 cucumber, peeled, seeded, sliced as (hin as possible 2 tablespoons w hile Puerto Rican Hum 1-1/4 cup dairy sour cream Drain the herring and discard the liq u id , spices and onion. Squeeze half the lemon over the herring b its ; cut the re m aining half in paperthin slices. L ig h tly mix herring, lemon slices and rem aining ingredients. C hill several hours or overnight. Serve w ith th in ly sliced dark bread spread w ith sweet butter. Serves 8 to 10 C H IC K E N IN R U M -O R A N G E SA U C E 3 large fryers, quartered (about 9 pounds or 12 pieces in all) 1 cup flour I tablespoon salt I teaspoon seasoned pepper 1 teaspoon fines herbes seasoning 1/2 to 3 /4 cup oil 2 cups orange juice 1-1/2 cups gold Puerto Rican Rum 2 teaspoons nutmeg 1 teaspoon basil 1/2 teaspoon allspice 1 tablespoon green peppercorns 3 large cloves garlic, minced 3 tablespoons brown sugar 1/4 cup white vinegar 2 tablespoons slivered orange peel Trim and partially bone the chicken pieces to make them more com pact and shapely. Mix the flou r and seasonings, dredge chicken in m ixture. Heat oil in large frying pan, q u ickly saute chicken pieces. Transfer chicken to a baking pan or pans. Discard o il re m aining in frying pan but leave any brown bits or flou r left from cooking. C om bine rem aining ingredients in fry ing pan, m ix w ell. S tir u n til hot and bubbly, pour over chicken in baking pan (s). S prinkle w ith orange peel. Co ver. Cook in a m oderate oven, 350°, about 45 m inutes u n til chicken pieces are fork ten der Sauce may be thickened s lig h tly before serving if de sired Makes 8 to 10 servings. PA STA C A R B O N A R A 1 pound pasta* 1/3 cup butter or margarine 1/2 cup grated Parmesan cheese 1/2 cup heavy cream 1/2 pound sliced bacon, cooked crisp,drained and crumbled Minced parsley Cook pasta fo llo w in g package directions. Drain. Toss hot cooked pasta w ith butter or margarine. Add rem aining in gredients and toss all lig h tly but w ell. To serve, m ound in a ring around sauced chicken. Serves 8. •Use any favorite pasta—roti, zitl, fusilll, elbows, spaghetti, shells. , W IN T E R S A L A D 3 zucchini, thinly sliced 3 tomatoes, quartered 1 small green pepper, cubed 1 ripe avocado, cubed 2 scallions, chopped 1/2 teaspoon sugar I teaspoon salt 1 2 teaspoon black pepper Toss and c h ill 1 w ith vinegar and plus and a few of w h ite Puerto Serves 8 hour. Serve o il dressing tablespoons Rican Rum. R C M A N D S P IC E BREA D 1 teaspoon anise seeds 1/2 cup water 1/2 cup honey 1/2 cup sugar 1/4 cup gold Puerto Rican Rum 2-1/3 cups flour 1-1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1 teaspoon cinnamon 1 teaspoon nutmeg 1/4 teaspoon allspice 1/2 cup chopped citron 1/2 cup chopped walnuts 1 egg C om bine anise seeds and water in sm all saucepan, bring to a bo il. Add honey and sugar, s tir u n til sugar d is solves. S tir in gold Puerto Rican Rum. Cool. S ift dry in gredients together in to m ixing bow l. S tir in chopped c itro n and w alnuts. Mix in com bined liq u id ingredients. Beat in egg. Turn batter in to a 9 X 5 X 3-inch loaf pan, bake for 50 m inutes in a 350° oven. A llo w loaf to stand 1 day before s li cing. Makes 1 loaf. W IN T E R R U M P U N C H (M ay be served hot or cold) 1 quart apple cider 1 teaspoon whole allspice 3 sticks cinnamon 1 pint freshly made tea (medium strength) 1 fifth gold Puerto Rican Rum Rum and 2 tablespoons su gar. Press around sides of w ell buttered 9 -in c h spring- form pan and press on to b o t tom of pan. Bake in 350’ oven C om bine and heat cider, s p i 8 m in u te s; cool. Melt choco ces and tea. Strain in to punch late in top part of double b o i bowl and s tir in gold Puerto ler over hot water. Remove Rican Rum. Serves 10 to 12. from heat and cool few m in Garnish w ith c itru s slices. For utes. Beat cream cheese w ith a sweeter punch s tir 1 /3 to salt, vanilla, 1 /2 cup rem ain 1 /2 cup sugar (granulated or ing sugar and egg yolks. Fold brown) in to hot m ixtu re be in m elted cho colate and re fore stra ining . m aining rum . Beat egg w hites u n til they hold s tiff peaks. CHOCOLATE RU M Beat in rem aining sugar un CHEESECAKE til w ell blended and very s tiff. 1-1/2 cups chocolate w afer crumbs Beat 1 cup cream u n til very 1/3 cup melted butter s tiff. Pour w hipped cream 1/3 cup gold Puerto Rican Rum over egg w hites and add 3/ 4 cup sugar cream cheese m ixture. Begin 8 ounces sweet cooking fo ld in g all the ingredients to chocolate gether very gently, gradually 1-1/2 pounds cream cheese, adding and fo ld in g in the softened (3 8-oz. packages) flour. Pour the m ixture in to 1/4 teaspoon salt the prepared pan. Bake for 1 2 teaspoons vanilla hour and 15 m inutes in a 325° 4 eggs, separated oven. Turn o ff oven and allow 1 cup heavy cream cake to stand in closed oven 1/2 cup sifted all-purpose flour for 3 to 4 hours. Cool and c h ill cake. Garnish w ith layer Chocolate curls of w hipped cream or topping Mix crum bs w ith butter, 2 ta and chocolate curls. Serves blespoons gold Puerto Rican 10 to 12. M E N U — H e r r in g B i t s M e t r o p o lit a n (B u tte r e d d ark b rea d ) t h i c k e n in R u m -O r a n g e S a u c e P a sta C a rb o n a ra W in te r S a la d -R u m a n d S p i c e B r e a d C h o c o la t e R u m C h e e s e C a k e W in te r R u m P u n c h
